Purpose:

• • • Successful operation of restaurant and bar outlets managed by the hotel, Maintenance of established service standards of the Food and Beverage Outlets.
    • Continuous improvement to the standards of service in all of the Hotel outlets.
    • Assist in planning and actuating of special events that are in the restaurants.
    • Train associates according to Omni Hotels service standards.
    • Participates in Food and Beverage Marketing

Reports to: Director of Food and Beverage

Essential Functions:

• • Leads by example, direct, instruct, coach and counsel outlet managers, Asst managers an supervisors to successfully execute preparations, service periods and breakdown periods post service on a daily basis.
  • Inspect all aspects of outlet operations while offering best practices to the entire outlets team.
  • Member of and involved in the planning, and execution of food and beverage marketing
  • Consistent maintenance of/and refinement of service standards.
  • Maintenance of adequate service ware of outlets through communication with Executive Steward.
  • Assist outlet managers and unit chefs in refinement of successful daily menu specials.
  • Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all "front of house operations".
  • Assure unit management development through well planned cross training programs.
  • Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.
  • Maintenance and recording of accurate outlet beverage par inventories.
  • Consistent maintenance of environments of all outlets and related areas.
  • Maintenance of all outlet key control procedures.
  • Assure forecasts of daily linen consumption, and communicate needs to linen vendor rep / Executive Housekeeper / or appropriate party
  • Monitor serviceability of front of house uniforms and forecasts uniform consumption and purchase schedule.
  • Supervises EOM inventories of unit managers and unit chefs, and coordinates with Food and Beverage controller.
  • Assures proper functioning of Micros systems and information gathering from system.
  • Assures daily menu abstracts are completed and summarized.
  • Correlation of outlet P & L and financial information monthly

Essential Functions: Cont.:

Assures adherence to reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related reporting and accountability procedures.

Assures customer credit information is disseminated daily.

Assures outlet pars of all china, glass, and silver are at identified levels daily.

Attends daily and weekly food and beverage meetings.

Participates in Key Result Area planning, organizing, and controlling.

Tools and Equipment:

Computer and printer, telephone, pen/pencil, photo-copying machine,

file folders, filing cabinet, facsimile machine.

Proficiency at related software programs, Kronos, Micros, Ontrack, Epitome, Microsoft Office Suite, Email, and

Working Environment:

Interior of hotel, in all areas of the hotel.

Exterior of hotel with exposure to weather conditions.

Exposure to various hazardous chemicals.

Exposure to food items and beverages.

Physical Job Requirements (for essential functions only)

Lifting/Pushing/Pulling/ Carrying

Limited physical requirements in order to assist various outlets during peak business demands (i.e. banquet room turns, restaurant bussing, etc)

Bending/Kneeling

As dictated by above business demands / as needed to perform

Mobility

Physical ability to supervise on-floor activities required 60% of work day

Continuous Standing

No continuous standing required

Climbing

Stairs up to approximately 20 steps 20% of work day.

Driving

No driving required

Work Environment

Inside 90% of work period (usually 10 hours)

Outside 10% of work period (usually 10 hours)

Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees

Hearing/Vision/Speech/Literacy

Hearing is critical (Due to telephone and face to face interaction with guests, corporate office and associates)

Vision is critical (40% of work day requires administrative responsibilities - forecast, purchase orders, budget review and invoice approval)

Speech is critical (Position requires guest, corporate, vendor and associate interaction 100% of work day)

Literacy is critical (Written guest communication, administrative responsibilities and Human Resource responsibilities require excellent reading and writing abilities 100% of the work day

Chemical/Agents Used

Limited access in the course of supervising the sanitation of the operation

Protective Clothing

None required

Equipment Operation

Various business equipment in order to perform administrative responsibilities

Other Considerations

Must provide Managers ServSafe Certification upon hire

Must provide RAMP Certification upon hire

Must be flexible with schedule, Monday through Sunday, all shifts.